|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed grapes, berries and other produce stored directly above RTE washed and cut onions, green peppers and other RTE foods on walk in shelves. CDI - PIC went through shelving and rearranged storage. -0- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup in metal pans, on table mounted can opener. CDI - These items were cleaned and sanitized. EHS reminded PIC about increasing cleaning frequency when necessary to avoid buildup. -1.5- |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed written pre-2017 TPHC form in-use partial foods for transport. CDI - PIC given new 2017 TPHC Form today via email. EHS educated PIC about the new requirements for foods that do not exceed 70F. -0- |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed to-go boxes stored directly on floor. EHS asked if there was a delivery today. Per PIC, these items are placed on the floor during service. Place at least 6 inches off floor. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed split gasket on hot box on the serving line side of double-sided unit and a gap at the gasket for the rear hot box across from cook line. Repair these. -0- |